Ingredients

• 30g unsalted butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 cup sweet potato, finely diced
• 1 chicken thigh, diced into small pieces
• 1.5-1.75 L of salt reduced or homemade vegetable or chicken stock ( I used half stock and half water)
• 2 cups of arborio rice
• a good handful of frozen peas
• 1 cup grated parmesan cheese
• 1/4 cup finely chopped parsley (optional)
• pepper to taste (optional)

Method

Step 1

Heat the butter and olive oil in a large, heavy based saucepan. Add the onion and fry for 1-2 minutes, or until soft. -

Step 2

Add the sweet potato and cook for 6-8 minutes or until tender. While the sweet potato, heat the stock in a separate saucepan and keep it at simmering point. -

Step 3

Mash the sweet potato and onion lightly. Add the chicken and cook for a 2-3 minutes until lightly browned and cook through. -

Step 4

Add the rice to the vegetables and cook for 1 minute, stirring constantly. Ladle in enough hot stock to cover the rice and stir well. Reduce the heat and add more stock ladle by ladle as it is absorbed, stirring frequently. Continue until the rice is tender and creamy (this should take around 25-30 minutes). Add the frozen peas as you add the last ladle of stock to the pan. Note: Avoid cooking the risotto over a high heat as it will result in the rice grains having a soft texture on the outside and will remain undercooked in the centre. -

Step 5

Remove the pan from the heat and stir through the parmesan cheese, parsley and pepper. Cover and leave to stand for 5 minutes before serving. For younger babies you can blend to a smoother texture if necessary.
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